It started with the well-known banana bunch turning black and me searching for a recipe to use them.
Since I write another, very neglected some might add, Spanish blog I made some banana muffins that would make a nice post; translated books of American sweets do not abound here. Here’s where I was left with some extra batter. This usually ends up in any little mold I find, helping me try new shapes and sizes while cutting my losses in case it doesn’t work out.
The amount of dulce de leche and cream is really up to you. I use a lot of the milk jam, a lot!
You can make individual tarts too.
- 1/2 recipe banana muffins see below
- 1 1/2 cups dulce de leche
- 1 cup heavy cream
- 1 tablespoon cream cheese
- 1 Tbs confectioners' sugar
- ¼ cup chopped bittersweet chocolate
- ¼ cup chopped toasted walnuts optional
- 2 medium ripe bananas
- 1/2 cup oil sunflower, canola or coconut
- 1 egg
- 1/2 cup sugar
- 1 cups flour
- 1 teaspoon baking poder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
Preheat the oven to 350ºF.
Butter or spray an 8-inch round pan.
Place oil, eggs and sugar in bowl and beat with electric mixer for about 2 minutes, until light and almost doubled in volume. Add vanilla.
Sift dry ingredients. Add to the wet mixture and mix with a spatula just until incorporated. Do not over mix.
Place in the prepared pan and bake for 20 to 25 minutes, until springy and a tester comes out clean. Cool on rack.
Place banana muffin round on a flat work surface.
With a spoon, or piping bag if you want nicer tart edge, spread the dulce de leche to cover the tart bottom.
Whip cream with sugar and cream cheese to fairly firm peaks, and spoon it over dulce de leche.
Sprinkle freely with grated chocolate, and rounds of fresh banana slices and a few walnuts if you want. The fresh banana should be added right before serving, as it turns dark pretty fast.
Repeat with remaining tart bottoms, ddl, cream, chocolate and walnuts.